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Categories:
chicken stock chicken onions garlic carrots celery chickpeas canned red chilli lime juice Coriander avocado peppers red chlli
Viewed: 39 - Published at: 6 years agoIngredients
- 4 1/4 cups chicken stock
- 1/2 pound chicken fillets
- 2 onions peeled and cut into wedges
- 2 cloves garlic crushed and peeled
- 1 pound carrots peeled and thinly sliced
- 3 stalks celery finely chopped
- 5 ounces chickpeas canned
- 1 red chilli deseeded and finely chopped
- 1 dash lime juice to taste
- 2 sprigs coriander leaves fresh, stripped from stems
- 1 avocado peeled and cut into thin strips
- peppers red chlli, for garnish
Method
- In a saucepan, bring the stock to a boil, add the chicken, onions, garlic, carrots, celery, chickpeas and chilli. Bring to the boil and cook for 20 mins.
- Remove the chicken from the soup and cut into bite-sized pieces. Season with salt, black pepper and lime juice to taste. Ladle the soup into bowls and add the chicken, coriander and avocado. Garnish with red chilis.
